Section 12.5—quiz: Menu Pricing
10 Questions
| Total Attempts: 99
Section 12. 5—Quiz: Menu Pricing
Questions and Answers
- 1.The plate cost is an average cost for all non-entrée items, including salad, vegetables, bread, butter, and non-alcoholic beverages. In which of the following pricing methods is this important?
- A.
Prime ingredient mark-up.
- B.
Contribution margin.
- C.
Simple prime costs.
- D.
Mark-up with accompaniment costs.
- 2.Jennifer is the manager at the Fortibrand Foccocica Station. In order to draw more people into the restaurant, she sets the price of their specialty appetizer unusually low, hoping that once there the guests will order other, more expensive items. Which of the following pricing methods is Jennifer using?
- A.
Reasonable price.
- B.
Highest price.
- C.
Loss leader.
- D.
Intuitive price.
- 3.What refers to the amount left after a menu item’s food cost is subtracted from its selling price?
- A.
Contribution margin.
- B.
Prime costs.
- C.
Accompaniment costs.
- D.
Plate cost.
- 4.When a manager takes a guess about the selling price, he or she is using the:
- A.
Simpe mark-up pricing method.
- B.
Intuitive price method.
- C.
Reasonable price method.
- D.
Prime cost pricing method.
- 5.When a manager assesses the labor costs, food costs, and service costs of a menu item to determine a base selling cost, he or she is using the:
- A.
Subjective pricing method.
- B.
Simple mark-up pricing method.
- C.
Contribution margin pricing method.
- D.
Simple prime cost pricing method.
- 6.Give the formula for determining the multiplier used in the ingredients mark-up method.
- 7.Give the formula for determining the base selling price in the ingredients mark-up method.
- 8.Give the formula for determining the mark-up with accompaniment costs method.
- 9.Give the formula for determining the average contribution margin needed per guest.
- 10.Give the formula for determining the labor cost per guest.
Questions: 9 | Attempts: 1518 | Last updated: Mar 7, 2013
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